Author Notes: I had a dinner party recently featuring Masala Mac and Roasted Broccoli in Mustard Vinaigrette. It was a bit of a cross culture mash up already so I made these cocktail nuts as part of the appetizer spread. I was inspired by these black pepper coated cashews that I buy at an Indian grocery & the spiced cocktail nuts recipe in the Bitters book. They were so addicting, they were gone in minutes. —re-arranging_jars
Makes: 12 oz
Ingredients
-
12
ounces unroasted unsalted nuts (cashews, almonds, pecans, etc)
-
1.5
tablespoons grapeseed, olive or other oil
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3~4
dashes Angostura Bitters
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1
teaspoon black pepper
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1
teaspoon aleppo pepper
-
3/4
teaspoon ground sumac
-
3/4
teaspoon fine sea salt
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1/2
teaspoon hot paprika
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1/4
teaspoon cayenne (or to taste)
-
1/4
teaspoon sweet paprika
-
1/4
teaspoon ground coriander
-
1
tablespoon agave syrup
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3/4
teaspoon flaky sea salt for finishing
Directions
- Preheat oven to 350 degrees F. Toss the nuts with the oil in a mixing bowl until coated.
- Toss the nuts with the oil in a mixing bowl until coated.
- Sprinkle in remaining ingredients (except agave and flaky salt) and toss to evenly coat nuts.
- Spread nuts on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 15 minutes.
- Toss the nuts, drizzle on the agave, toss to coat, spread nuts back into even layer. Bake for additional 5 minutes.
- Test every 5 minutes until they are done, mine were mostly big cashews and took another 5 to 10. To test I place a few nuts on a small dish and pop it in the freezer for a min, when they are cool you can tell how crunchy they are.
- Finish with the flaky sea salt and let them cool in an even layer. When they are completely cool you can jar them for your next cocktail party!